Pumpkin Crumb Cake


Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

Pumpkin Crumb Cake | Cooking Classy

And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

Pumpkin Crumb Cake | Cooking ClassyPumpkin Crumb Cake | Cooking Classy


Pumpkin Crumb Cake

5 from 3 votes

Yield: About 12 servings


Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans


  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract

Glaze (optional)

  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla


  1. For the crumbs:
  2. In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.
  3. For the cake:
  4. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  5. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  6. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
  7. Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set (it should spring back when gently touched, rather then remain indented), about 40 - 45 minutes. Remove from oven and cool completely on a wire rack.
  8. For the glaze:
  9. In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store cake in an airtight container.
  10. Recipe source: Cooking Classy


  • David @ Milk Frother Judge: What a delicious recipe! Can’t wait for trying by myself. Thanks for sharing this great post. September 23, 2015 at 2:02am Reply

  • Medeja: I love all the spices used. I am sure smell and taste were amazing :) September 23, 2015 at 6:04am Reply

  • Laura Dembowski: Such a gorgeous crumb cake! I love pumpkin desserts, but not so much fall. I want summer to stick around. I love taking pictures of the sunset the moon, but most of the time they don’t turn out :( September 23, 2015 at 6:44am Reply

    • Jaclyn: Thanks Laura! And yes isn’t it a bummer? September 23, 2015 at 2:19pm Reply

  • Leela: That looks absolutely amazing! I was looking for a new pumpkin recipe to make and this is it. September 23, 2015 at 3:23pm Reply

  • Krystle: The crumb topping and the glaze look to die for! September 23, 2015 at 9:15pm Reply

  • Kelly: This looks and sounds amazing, I am so ready for pumpkin everything!

    xx Kelly
    Sparkles and Shoes September 23, 2015 at 9:23pm Reply

  • Chels: I love this! Looks beautiful and yummy too! September 24, 2015 at 10:04am Reply

  • Cathleen @ A Taste Of Madness: I am loving the look of this cake! I want to put pumpkin in everything! September 24, 2015 at 2:53pm Reply

  • Mindy: This Pumpkin Crumb Cake turned out scrumptious! Keep up your wonderful recipes and inspiring your readers. September 28, 2015 at 8:12am Reply

  • Amy: Absolutely delicious – for adults and picky kiddos! The whole pan was gone before we knew it. HIGHLY recommend – and was fun to make with my 6-year old. September 28, 2015 at 10:27am Reply

  • Emily: Hi Jaclyn, I’m super excited to try this cake and was planning on serving it this Saturday as dessert. How far in advance do you think I could make it and it still taste good? Could I make it Friday night or is it best served the day of?
    Thank you!! October 1, 2015 at 8:44am Reply

    • Jaclyn: I think you’d be fine just to make it Friday night to serve it Saturday. I hope you love it! October 1, 2015 at 12:09pm Reply

  • Stacey: This cake was amazing. Perfectly moist, great texture and just the right balance of flavours. I absolutely loved it, as did my kids and husband! October 14, 2015 at 10:00am Reply

  • Tracy: Tried this recipe today and it was amazing and turned out almost just like your picture! At first I thought it would be dense, but I think the sour cream helped the leavening so it turned out pretty fluffy and to be just the right moistness! Thank you for sharing! October 17, 2015 at 8:37am Reply

    • Jaclyn: Thanks for your review Tracy! Glad you enjoyed it! October 17, 2015 at 1:37pm Reply

  • Elena: I have just made this cake – what a success! Airy, fluffy, melt-in-your-mouth deliciousness! Thanks and keep posting! October 17, 2015 at 10:58am Reply

    • Jaclyn: I’m so glad you liked it Elena!! October 17, 2015 at 1:37pm Reply

  • Kristin H: I love this little cake. I made it again this past weekend, and my husband and I have been eating it the past few days, and I look forward to eating it every day… it just makes me happy! The end! February 16, 2016 at 7:09pm Reply

  • Shelley: Hi came across your recipe today for the Pumpkin Crumb Cake and want to make it for a crowd of about 25 and was wondering if I could double this for a 9×13 or pan? September 2, 2016 at 12:43pm Reply

    • Lee Ann Luzietti: I just used a 9 x 13 pan with the original recipe and it was enough batter to fill it. September 10, 2017 at 9:10am Reply

  • Kimberley: A great success, as with all your recipes! I wish I had used a 9×13 instead of a 9×9. I will definitely be making this one again! October 24, 2016 at 11:34pm Reply

  • Josey: Oh my goodness you have made yet another outstanding cake. It is so moist and flavourful and beautiful to look at as always thank you for all of your hard work Jaclyn you sure make alot of people happy! October 28, 2016 at 7:39pm Reply

  • Alex @ Smart Kitchen Guide: The cake turned out to be delicious. It was soft and moist. Kids loved it. December 9, 2016 at 11:51am Reply

    • Jaclyn: I’m so glad it was enjoyed Alex! December 13, 2016 at 2:46pm Reply

  • Judith: Moist and a delicious pumpkin flavor for the autumn months. I happen to like a lot of crumbs so instead of 3/4 cups of flour in the Chrumb mixture I used one cup and adjusted the other ingredients accordingly. Perfect! October 17, 2017 at 4:53pm Reply

    • Jaclyn: So glad you liked the crumb cake Judith! October 18, 2017 at 11:11am Reply

  • Jen: This cake is delicious! Perfectly spiced and a great fall twist on the classic crumb cake. I used an 8×8 pan because that was what I had, and it needed probably an extra 15-20 minutes of cooking. I think next time I might keep the cake recipe the same and cook it in a 9×13 (maybe doubling the crumbs!) as for me, the cake part was far too tall in an 8×8. October 24, 2017 at 1:50pm Reply

    • Jaclyn: Thanks for the info and review Jen! October 25, 2017 at 11:11am Reply

      • Jen: As an update, this cake keeps better after being cut than any other cake I’ve ever made. Some pumpkin magic keeps it moist for days! November 15, 2017 at 8:59pm Reply

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